Ingredients:
For the Brownies:
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil or melted coconut oil
1/4 cup (60ml) unsweetened applesauce
1/4 cup (60ml) strong brewed coffee (cooled) or water
1 tablespoon vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90g) vegan chocolate chips or chunks (optional)
For the Biscoff Topping:
1/2 cup (130g) Biscoff spread (smooth or crunchy)
A pinch of sea salt (optional)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch (20x20cm) baking pan with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together the sugar, vegetable oil, applesauce, coffee (or water), and vanilla extract until well combined.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the vegan chocolate chips if using.
Bake:
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownies should be set but still slightly fudgy in the center.
Cool:
Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare Biscoff Topping:
While the brownies are cooling, gently melt the Biscoff spread. You can do this in a microwave-safe bowl, heating it in 20-second intervals and stirring in between, or using a double boiler.
Top the Brownies:
Once the brownies are completely cooled, spread the melted Biscoff over the top. You can use a spatula or the back of a spoon to smooth it out.
**Optional: Sprinkle a pinch of sea salt over the Biscoff topping for an extra flavor kick.
